Madeleines

Ingredients
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1/3 cup milk
2 cups flour
1 teaspoon baking powder
6 tablespoons butter, melted and cooled.

Directions

1. Beat the eggs with the sugar, vanilla and half of the milk until thick and light yellow. Add the flour and baking powder bit by bit and continue mixing until smooth. Stir in the rest of the milk and the melted butter.
2. Carefully grease your madeleine tray if necessary. Spoon about two tablespoons of batter into each mold.
Bake for 15 minutes at 375°F. Cool on a rack.
3. Makes 24 madeleines.
4. You could flavor your madeleines with different things, perhaps orange or lemon
5. zest. A dusting of powdered sugar would look nice as well.

Tuiles (French cookies)

Ingredients
1 cup sugar
4 large egg whites
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
6 tablespoons butter, melted
1 cup slivered, blanched almonds

Directions

1. Preheat the oven to 400 degrees. Butter 2 baking sheets.
2. Combine the sugar and egg white in a mixing bowl and beat the mixture with a wire whisk for about 2 minutes, until it is foamy. Add the remaining ingredients and blend well.
3. With a small spoon, drop the batter onto a baking sheet, leaving enough space to allow for the cookies to spread. Bake 10 to 12 minutes.
4. While the cookies are still hot, lift them off the baking sheet and bend each cooking over a rolling pin so it takes the shape of a roof tile. (That's where the name comes from in French.) Allow the cookies to dry so that they maintain their shape.

Ingredients
1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cups warm water (105°-115° F)
4 to 4 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt

Directions

1. In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
2. Preheat oven to 400° F.
3. Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)
4. Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

Lemon Hollandaise

Ingredients
3/4 cup Clarified Butter
1/4 tsp. Salt
2 oz Lemon juice
2 oz White Wine
1 pinch Cayenne
3 Egg yolks
Simmering water

Directions

1. Slowly melt the butter and keep it warm.
2. Bring a small/medium pot of water to a slow simmer.
3. Place Lemon Juice, white wine, salt, & cayenne in a sauce pan & reduce by half
4. Place hot liquid into a medium metal bowl that fits on top of the pot of water.
5. Add Egg yolks to hot liquid & whisk quickly & continuously, until mixture is thick (approx 5min).
6. Remove from heat, & slowly whisk in butter.
7. If mixture is too thick add in 1 or 2 teaspoons water.
8. Chopped chives or Dill can be added for a nice flavour.
9. Keep Hollandaise sauce warm, (not cold & not Hot)

Ingredients
1/4 cup Butter or Olive oil.
6 Onions White, sliced
1 tsp Brown sugar
½ tsp Salt
1/4 tsp Pepper, Fresh Ground.
1 Cup Dry Red Wine(or white)
2 cup Grated Swiss Cheese
1 pinch Paprika
1 tbsp All purpose flour
4 cups Beef broth
6 Toasted Baguette or Garlic Bread
1/2 c grated parmesan cheese

Directions

1. In a thick bottom pan, add melted butter, onions, sugar, salt & pepper.
2. Turn on low/med heat, & cook slowly until onions are golden brown.(30 to 45 minutes)
3. Stir in flour until well blended. Slowly add wine; cook, stirring constantly, until mixture boils and thickens.
4. Stir in beef broth; bring to boil. Reduce heat to low. Cover and simmer 15 minutes.
5. Ladle soup into 6, 1-1/2 cup oven proof bowls.
6. Top each with toasted baguette, sprinkle with Swiss cheese, parmesan cheese and paprika.
7. Place in oven until cheese has melted & starts to bubble & turn golden brown.